Granola Blueberry Muffins

• 1-1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup granola without raisins, divided
• 1 large egg
• 1 cup buttermilk
• 1/4 cup canola oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 cup fresh or frozen unsweetened blueberries

1. Preheat oven to 400u0b0. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
2. Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
3. Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

whole wheat flour, allpurpose, brown sugar, baking powder, salt, baking soda, granola without raisins, egg, buttermilk, canola oil, orange juice, lemon juice, blueberries

Taken from www.tasteofhome.com/recipes/granola-blueberry-muffins/ (may not work)